For the Bara: Soak urad dal for 3-4 hours. Grind into a smooth
paste. Add salt and allow to stand for 5-6 hours.Take the batter in a mixing
bowl. Mix in the suji and baking powder into the batter. Whip it lightly to
incorporate some air into the mix.

Add a little portion of the curd ( approx 2 tsp
)to some warm water in a mixing bowl. Add a little salt and mix well.

For the Ghuguni:Soak the yellow peas overnight.Cut the onion and tomato into small pieces. Peel
the potato and cut into small sized cubes.

Cooking Dahi Bara - Ghuguni - Alu dum (Cuttack Style)(Odia food)

For the bara: Heat
oil in a wok for frying baras. Take a spoonful of the batter and carefully add
to the hot oil. Do this 6-7 times per batch. Fry on all sides till it turns
brown . Remove the fried vadas and add to the curd water prepared earlier.
Allow the vadas to rest in the warm mixture for 1/2 hour.

Meanwhile, take the remaining curd in another
bowl. Add salt, black salt, chilli powder, roasted cumin powder and chopped
green chillis to it and beat gently to break any lumps. Add 2 1/2 cups water(
you can add more if you like a thinner consistency ). Transfer the soaked baras
into this curd mixture.

For the ghuguni: Wash and put the soaked yellow peas in a
cooker along with chopped potato, salt and turmeric powder. Cook for 2
whistles. Remove and keep aside to cool.

Heat oil in a deep
vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it
splutters, and then add onion pieces and chopped coriander stems. Fry the onion
for about 2-3 mins and then add ginger-garlic paste. Cook till raw smell goes
away.

Add the tomatoes, salt
and turmeric powder. Fry for about 5 mins or till the tomatoes turn mushy. Add
the cumin powder, coriander powder and chilli powder. Stir fry for 2 mins and
then add the boiled peas. Fry on Medium High for 3-4 minutes.

Add 2 cups hot water
and bring to a boil. Simmer for 8-10 minutes on Low flame. Add the garam
masala, mix well and remove from flame.

For the Alu Dum: Wash and cook the potatoes for 1-2
whistles . Allow steam to escape before opening lid. Peel the potatoes and cut
into two.

Heat the oil in wok.
Add the potatoes and fry for a few minute till they turn light brown. Remove
and keep aside.